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1
In a saute pan over medium heat, heat 3 tablespoons olive oil and cook the habenero peppers and onion until the onion is browned.
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2
Season the mixture with salt and pepper.
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3
Pour the mixture into a blender or food processor, add the coconut milk and chicken stock and blend until smooth.
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4
Add salt if needed.
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5
For the salsa:
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6
Combine the mango, beans, habanero peppers, garlic, parsley, and lime juice.
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7
Stir to combine.
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8
Season with salt, and pepper, to taste.
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9
Garnish the salsa with avocado slices.
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10
For the tortillas:
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11
In a deep, heavy-bottomed saute pan with high sides, heat the oil to 350 degrees F. Cut the tortillas into 6 diamond shaped pieces.
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12
Working in batches and careful not to overcrowd the pan, fry the tortillas in the oil until golden brown.
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13
Drain the tortillas on paper towels and transfer to a large bowl.
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14
Toss the tortillas with salt, cumin, and lime juice.
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15
For the scallops:
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16
Heat a saut pan over medium-high heat and add in 2 tablespoons olive oil.
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17
Season the scallops with salt and pepper.
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18
Sear scallops for 2 minutes per side until golden brown.
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19
For serving, place 2 scallops in each plate.
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20
Drizzle sauce over top of them and serve with a side of salsa and a few tortilla chips.
